Directions:

In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover and set aside in the refrigerator for 20 minutes.

In a skillet over medium heat, cook the ground chicken until evenly brown; drain.

In a food processor, mix the chicken, spinach and onion. Transfer to a bowl and mix with butter, 3 Tbsp Asiago cheese, salt, garlic powder, nutmeg and pepper.

On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 tsp of the chicken mixture in the center of ½ the squares and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.

Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes or until al dente. Drain and rinse under cold water.

Place the marinara sauce in a saucepan and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.